Comments for An American Baker in Londonhttps://anamericanbakerinlondon.wordpress.com
A blog about cooking (and living) in a foreign land.Fri, 19 Feb 2016 15:13:50 +0000hourly1http://wordpress.com/Comment on Make-your-own Ramen Burger by Ramen Wars: Sasuke Ramen, Soho – The Boozy Bunchhttps://anamericanbakerinlondon.wordpress.com/2013/08/27/make-your-own-ramen-burger/#comment-127
Fri, 19 Feb 2016 15:13:50 +0000http://anamericanbakerinlondon.wordpress.com/?p=250#comment-127[…] first two experiences. And I do really like the noodles, I mean I even made my own version of the ramen burger. That being said, I think I’ve realized I dislike tonkotsu ramen. It’s too fatty and […]
]]>Comment on It’s time to say goodbye… by gasstationwithoutpumpshttps://anamericanbakerinlondon.wordpress.com/2015/11/23/its-time-to-say-goodbye/#comment-125
Thu, 26 Nov 2015 04:12:21 +0000http://anamericanbakerinlondon.wordpress.com/?p=535#comment-125Grant, it’s true that you’ve not been a very frequent blogger, but I’ll still miss hearing from you.
]]>Comment on About by vinniehhttps://anamericanbakerinlondon.wordpress.com/about/#comment-97
Thu, 07 Aug 2014 15:13:07 +0000http://anamericanbakerinlondon.wordpress.com/?page_id=2#comment-97Nice blog you’ve got.
]]>Comment on Booze (but spherified) by lynnsbookshttps://anamericanbakerinlondon.wordpress.com/2013/10/03/booze-but-spherified/#comment-80
Sat, 05 Oct 2013 20:32:55 +0000http://anamericanbakerinlondon.wordpress.com/?p=490#comment-80I must say that this is probably more work than I would like to go to for my alcohol (popping a cork usually works quite well for me!!) but I bet with a bit of experimentation and finding what you like the best these would go down a real treat at a party.
Lynn 😀
]]>Comment on Make-your-own Ramen Burger by Granthttps://anamericanbakerinlondon.wordpress.com/2013/08/27/make-your-own-ramen-burger/#comment-77
Thu, 29 Aug 2013 06:39:39 +0000http://anamericanbakerinlondon.wordpress.com/?p=250#comment-77Well whoever invented them in NYC did! 🙂

It actually held together okay until the end. But it wasn’t nearly as bad as it could have been. If you make sure there’s a nice crispy crust on them it does hold them together slightly better.

]]>Comment on Make-your-own Ramen Burger by lynnsbookshttps://anamericanbakerinlondon.wordpress.com/2013/08/27/make-your-own-ramen-burger/#comment-76
Wed, 28 Aug 2013 17:47:15 +0000http://anamericanbakerinlondon.wordpress.com/?p=250#comment-76Hey Grant. These look great – I must admit it does seem quite a bit of work – but, who would have thought of ramen noodle buns! You can’t help thinking it will all fall apart or crumble once you start eating??
Lynn 😀
]]>Comment on Make-your-own Ramen Burger by Granthttps://anamericanbakerinlondon.wordpress.com/2013/08/27/make-your-own-ramen-burger/#comment-75
Wed, 28 Aug 2013 09:29:29 +0000http://anamericanbakerinlondon.wordpress.com/?p=250#comment-75Yeah, I know the cheese is a bit out of place, but I just really love cheese on burgers. I went with Emmental due to it being fairly mild, but having a nice nutty flavor. I thought it would just go well. It’s hard to find a cheese to pair with Asian flavors I suppose. I didn’t want to go with a sharp cheddar or a blue, and that just seemed right to me. Maybe I’ll give the skin a whirl through the grinder next time. All of my gadgets are fairly new so it’s a matter of learning what works. That’s what experimentation is for!
]]>Comment on Make-your-own Ramen Burger by StefanGourmethttps://anamericanbakerinlondon.wordpress.com/2013/08/27/make-your-own-ramen-burger/#comment-74
Tue, 27 Aug 2013 22:20:59 +0000http://anamericanbakerinlondon.wordpress.com/?p=250#comment-74Hi Grant, the chewiness should be alright, but I suppose you could chop the skin before grinding it? The crispy duck skin you mention could also be nice as a condiment on the burger, perhaps instead of cheese? I love cheese but the emmenthal did look a bit out of place in your recipe.
Very inspiring post — I’ll have to try something similar for sure!
I just checked out some of your other posts. Would love to read more about what you cook and I hope you’ll check out my blog as well 🙂
]]>Comment on Make-your-own Ramen Burger by Granthttps://anamericanbakerinlondon.wordpress.com/2013/08/27/make-your-own-ramen-burger/#comment-73
Tue, 27 Aug 2013 22:10:55 +0000http://anamericanbakerinlondon.wordpress.com/?p=250#comment-73Hmm. That’s an interesting idea. I’m slightly concerned about the chewiness of the skin in the meat, or what happens if I try to pass it through the meat grinder (even with freezing the grinder and chilling the meat, I still get some that gets stuck around the blades). What I didn’t say in this is that when I make duck burgers and pull off the skin, I’ll cook it in the oven between two 8 inch bake pans with some bake beans in the top pan in order to get a crispy bit of skin that’s great to just eat on its own. I’ve usually done either bacon or pork belly to give it a bit more fat/flavor. (As I’ve actually made the burgers before, without the ramen buns).
]]>Comment on Make-your-own Ramen Burger by StefanGourmethttps://anamericanbakerinlondon.wordpress.com/2013/08/27/make-your-own-ramen-burger/#comment-72
Tue, 27 Aug 2013 22:03:24 +0000http://anamericanbakerinlondon.wordpress.com/?p=250#comment-72Very original recipe! I had never heard of a ramen burger before, or of a cronut for that matter. I found your post because I was browsing for sous-vide recipes. Interesting idea to make a duck burger. How about using the duck skin rather than bacon to add some fat?
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